Red Meat Increases Heart Failure Risk in Men

This article originally appeared here.
No increased risk found for consumption of unprocessed red meat.
No increased risk found for consumption of unprocessed red meat.

Men who eat moderate amounts of processed red meat may have an increased risk of heart failure, according to research published online in Circulation: Heart Failure.

Joanna Kaluza, Ph.D., of the Warsaw University of Life Sciences in Poland, and colleagues assessed the effects of processed and unprocessed meat consumption on incidence of heart failure and related mortality. The study consisted of a prospective, population-based cohort of 37,035 men aged 45 to 79 years.

In both age-adjusted and multivariable-adjusted models, the researchers observed a significant positive association between consumption of processed meat and risk of heart failure. Compared with men who consumed less than 25 g of processed meat per day, those who consumed 75 g or more of processed meat per day had higher risks of incidence of heart failure (hazard ratio [HR], 1.28; 95 percent confidence interval [CI], 1.10 to 1.48; P-trend = 0.01) and heart failure-related mortality (HR, 2.43; 95 percent CI, 1.52 to 3.88; P-trend < 0.001). No association was found between consumption of unprocessed meat and increased risk of heart failure incidence or mortality.

"Findings from this prospective study of men with low-to-moderate red meat consumption indicate that processed red meat consumption, but not unprocessed red meat, is associated with an increased risk of heart failure," the authors write.

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